By Michael H. Kew
For the Oregon Beer Growler
“Horrific what could’ve happened here.”
James Smith — brewmaster, fly fisher, naturalist — nods at Hunter Creek, just 20 feet from us, flowing fast and rain-fat this cold, late-January Sunday. Ten minutes ago, in his tiny taproom, Smith topped our tulips with his Adipose IPA, an Arch Rock Brewing Company seasonal. Now outside, behind Smith’s brewhouse, we’re dodging rain, cramped in the gray light of his boiler room.
Smith is happy. Ten days earlier, U.S. Department of the Interior’s Janice Schneider signed a 20-year decree protecting Southwest Oregon sites threatened by strip mining — 101,000 public acres governed by the U.S. Forest Service and Bureau of Land Management.
“This represents a tremendous grassroots victory,” Mark Sherwood, beer fan and executive director of Native Fish Society, later told me by phone. “It’ll safeguard water quality and habitats for more than a dozen wild salmon and steelhead populations. A huge step forward in terms of local river stewardship. We’re thrilled.”
Schneider’s pen reflected three years of core community activism to block industrial mining plans in the Rough and Ready Creek/Baldface Creek and Hunter Creek/North Fork Pistol River watersheds.
“This area is advertised as the Wild Rivers Coast, right?” Smith tells me, twirling an index finger. “Since the logging industry is not what it once was, we rely on tourism — Arch Rock does, along with most businesses here. Nobody really wants a British mining company to arrive, scalp our headwaters, make a bunch of money and leave.”
He’s referring to Red Flat Nickel Corporation, a subsidiary of St. Peter Port Capital in Guernsey, an island in the English Channel, 5,000 miles from Curry and Josephine Counties, where the 101,000 acres lie.
“In 2013, my friend Dave Lacey heard of the proposed nickel mines and approached Arch Rock to locally start petitions and spread the word,” Smith says. “Our community was overwhelmingly against mining. You could just ask people if they swam in these rivers, if they fished in them and so forth. Also, here at the brewery, it’s imperative that I have clean water. Otherwise, I can’t make beer.”
The Adipose we’re drinking (James, may I have a refill?) has an additional tie to the area’s waterways.
“I’ve caught wild chinook and steelhead right here,” Smith says, pointing to the brambly, alder-lined banks. “The adipose fin means a lot to me because hatcheries clip them. That’s how you can tell if a fish is farmed or wild. With my IPA name, I try to bring awareness to wild fish, and I like to play around with the beer. It’s kind of wild in the sense that it’s my creativity.”
A half-mile west, Hunter Creek meets the Pacific, less than two miles from the mouth of the Rogue, a federal Wild and Scenic River. Before us is a small weedy lot poised to be Arch Rock’s tranquil beer garden, with views of wooded hills soundtracked by birdsong and the chattering creek. (Arch Rock is buying the adjacent property, too — expansion for fermenters, barrels and a pub.)
“We wondered how we could leverage beer-brewing toward helping save these watersheds,” Sherwood said during our phone call. “Unique water types all over the world have created great beers. Local water is vital. We thought we could form a community of breweries here willing to say how essential it is.”
Sherwood, Smith, Lacey and Smith River Alliance’s Sunny Bourdon launched the Wild Rivers, Wild Brews Coalition, including 16 breweries from Southwest Oregon. “It’s such a great fraternity of brewers,” Sherwood said. “They’re passionate about their environments and the beers they make. They get it.”
In 2015, Oregon Sens. Ron Wyden and Jeff Merkley plus Rep. Peter DeFazio and California Rep. Jared Huffman designed the Southwestern Oregon Watershed and Salmon Protection Act, legislation to permanently protect the fragile watersheds, exempting them from the General Mining Act, a 145-year-old law giving ore mining priority over all other uses of federal land.
“Because the senators and congressmen knew their legislation wouldn’t pass in one year, and that there was an acute threat from strip mining,” Sherwood said, “with the support of the brewery coalition and city councils and elected officials, they were able to ask, on behalf of their constituents, that the USFS and BLM enact what’s called a temporary ‘mineral withdrawal,’ removing the watersheds from the 1872 Mining Act.”
Back on Hunter Creek with the tulip of Adipose IPA: “The way politics are,” Smith says, “it takes so long to get anything approved or disapproved, so these next 20 years serve as a buffer, giving us time to figure out how exactly these areas should be permanently protected without restricting access.”
In 2015 and 2016, the USFS and BLM held public hearings in Gold Beach, Brookings and Grants Pass. “Those hearings were packed,” Sherwood told me. “When James spoke about beer, he emphasized how critical clean water is — for not just Arch Rock, but for all breweries, and the beer industry is a big deal in Oregon.”
Out alongside Hunter Creek, the wind whips. Another cold front is pushing ashore. The sky sinks lower, darker. We watch hail pelt the roiling creek. Leaning against the open boiler room door, Smith continues.
“Throughout history,” he says, watching birds fly by, “people have rallied and things have gotten started in taverns and breweries. You don’t hear of people rallying at their local coffee shop, do you? People rally behind their local brewery. Beer truly brings us together.”
Arch Rock Brewing Co.
28779 Hunter Creek Loop, Gold Beach
Ninkasi is one of several Eugene breweries that have joined the Willamette Valley Sustainable Foods Alliance. Pictured here are Ninkasi founders Jamie Floyd and Nikos Ridge. The brewery’s communication director said they’re proud to support WVSFA for “promoting natural food businesses and sustainable practices.” Photo courtesy of Ninkasi Brewing Company
By Anthony St. Clair
For the Oregon Beer Growler
Headquartered in downtown Eugene, the Willamette Valley Sustainable Foods Alliance (WVSFA) at first glance might not seem like an association for the craft beer industry. The word “beer” isn’t mentioned in the organization’s name, goals or mission. Yet the WVSFA has five members from the Eugene-area’s craft beer industry: Agrarian Ales, Hop Valley Brewing Company, The Growler Guys, Ninkasi Brewing Company and Oakshire Brewing.
The appeal is simple, says Ali AAsum, communications director for Ninkasi. “We are proud to help support the great work of WVSFA in promoting natural food businesses and sustainable practices within these industries,” says AAsum. “Their commitment to growing our community of like-minded businesses is outstanding.”
While the mission of the regional trade association of companies “promotes natural food businesses through relationships, education and sustainable business practices,” this is something of great interest to the craft beer industry as well, particularly at the local level. While the food organizations and beer organizations offer different perspectives and can have different needs or face different challenges, they also find far more in common when it comes to the value of sustainability in supply chains, distribution networks, relationships and other issues.
“We’re all working to establish the Willamette Valley as a premier source of natural foods and delicious beverages,” explains Alyssa Lawless, director of sustainability at Mountain Rose Herbs and current board president at WVSFA.
WVSFA members include food and beverage retailers, manufacturers, restaurateurs, distributors, farmers and nonprofit organizations. With such a range of businesses and organizations, says Lawless, one way the WVSFA brings common purpose is to ask all members to annually commit to a Sustainability Pledge that outlines principles to guide sustainable business practices. By signing the pledge, members agree to uphold sustainability principles pertaining to land use, climate change, sourcing, water use, labor, education, waste reduction and more.
Members also work together on the WVSFA’s various goals not only for sustainability, but also for improved operations and profitability of the member businesses. Goals include working with the City of Eugene and Lane County on issues affecting the viability of natural foods businesses located in those areas, mentoring new businesses, and educating the public about the health benefits of natural and organic foods.
The education component is one that brings members together regularly. “As a member, we’ve partnered with WVSFA on events such as Fun with Fermentation,” says AAsum, describing an annual showcase of local fermented foods and beverages that recently drew more than 700 attendees.
The WVSFA was founded in 2009, with membership open to all relevant food and beverage businesses that were interested in pursuing sustainable business practices. “At that time, Hop Valley Brewing Company, Oakshire Brewing and Falling Sky Brewing were among the first members, and they are still members today,” says Lawless. “These businesses saw value in joining a local group and networking with other environmentally- and socially-conscious companies.”
Members also meet for Educational Forums to discuss challenges, identify issues and brainstorm solutions. “We tackle topics such as distribution, sourcing, marketing, employee benefits, the Food Safety Modernization Act and regional food branding,” says Lawless. “One recent issue that will impact the food and beverage industry is the Food Safety Modernization Act. Last year we held two Educational Forums on the topic. Congressman Peter DeFazio attended the second forum to hear our members’ concerns.”
One larger goal the WVSFA has in its sights is developing a regional brand around foods produced in Eugene and Lane County. It would be something akin to the Napa Valley branding for its wines. “Our brewery members have provided excellent feedback in the process of developing the regional food brand,” says Lawless. “Craft beer is also one of the many industries contributing to the development of this area as a source of quality natural foods.”
Backed by a five-year strategic plan, the WVSFA has “a main goal of growing the regional food brand: ‘Willamette Grown & Crafted,’” explains Lawless. “This year we are expanding our social media presence and developing a new website. These and other goals are directly impacted by member feedback and the issues they deal with in their businesses.”
Lawless sees opportunity for other Lane County and Willamette Valley craft beer organizations to join the Alliance. “Throughout the year, members are promoted on social media, the WVSFA website and in a quarterly e-newsletter where they are able to advertise job openings and share news. Networking with other members and suppliers at Educational Forums, our Annual Banquet and community events is another benefit for craft beer organizations.”
The Growler Guys chain of Oregon, Washington and Idaho became a WVSFA member a year ago, due, in part, to its participation in Fun with Fermentation. In addition to volunteering for many WVSFA-sponsored events during the past four years, Shannon Turner manages The Growler Guys flagship store in Eugene. “This was really good exposure for our company to have face time with lovers of craft beer, cider and kombucha,” explains Turner. “The WVSFA promotes many causes that help ensure that we have fresh, safe ingredients, and clean drinking water in the Willamette Valley, so that brewers can keep making great beer.”
Willamette Valley Sustainable Foods Alliance
[a] 1430 Willamette St., P.O. Box 101, Eugene
By Anthony St. Clair
For the Oregon Beer Growler
In today’s fast-paced industry, it’s easy to forget that the modern craft beer revolution hasn’t even hit middle age yet. At Oregon State University, the Oregon Hops and Brewing Archives (OHBA), the first brewing archive in the U.S., saves and shares the story of hop production and the craft brewing movement in Oregon.
“We do this by collecting historical materials, conducting oral histories, sharing best practices for maintaining records and assisting with historical research,” explains Tiah Edmunson-Morton, main curator for OHBA (she also blogs about her work at thebrewstorian.tumblr.com). “In line with OSU's land-grant mission, this archive focuses on local agricultural, business and heritage communities, connecting OSU to the much larger story of brewing and hop growing in our region.”
Located on the fifth floor of The Valley Library at OSU, OHBA began in summer 2013 as part of the OSU Libraries & Press’ Special Collections and Archives Research Center. Edmunson-Morton works closely with staff in OSU Special Collections and Archives, the digital production unit and library administration. A student worker aids with research and a graphic design student recently designed a beer history board game.
Edmunson-Morton has collected oral histories from notable figures such as McMenamins’ historian Tim Hills along with beer writers John Foyston and the late Fred Eckhardt. Current projects include scanning brew sheets for the first 2,000 brews at McMenamins Hillsdale, Cornelius Pass Roadhouse and Fulton breweries. Portland Brewing’s Fred Bowman granted access to news clippings about the early years of Portland Brewing, as well as photos showing the remodel of the building at the original Northwest Flanders Street location in advance of the brewery’s opening in 1986. OHBA is also collaborating with the Multnomah County Library on “Portland Brew History,” a digital exhibit featuring materials from 15 breweries.
“I feel so lucky to be working on something so fun and culturally/scientifically significant,” says Edmunson-Morton.
University, Industry Are Key Partners
It’s only natural that OHBA is part of OSU. The Corvallis public university is renowned for its hops breeding, brewing research and Fermentation Science program. Edmunson-Morton works closely with all of them, as well as the beer and cider sessions staff in Professional and Continuing Education to discover and procure new materials and stories.
In addition to oral histories with hop growers, OHBA has records from the Oregon Hop Growers Association and the Hop Research Council and is reviewing hops industry photos and research reports from the 1920s-1950s. Edmunson-Morton has collaborated with the Benton County Historical Society to convert tapes of oral histories with pickers and growers from the early 1980s. “We also scanned a set of questionnaires from that same oral history project,” she says. “That give a really interesting insight into the conditions in the fields in the 1930s.”
OHBA also sources documents and histories through newspapers and other periodicals, such as Zymurgy and The Amateur Brewer, as well as newspapers. “I’d like to continue to collect research files, pictures and publications from beer writers,” says Edmunson-Morton. “We are also looking at expanding the archive to more actively highlight and collect materials related to barley. Who knows? This may lead to a name change if we include yeast too.”
The Art of Beer
Rep. Peter DeFazio and OSU President Ed Ray were among the first to come to OHBA’s opening day for “The Art of Beer: What’s on the Outside.” Celebrating the work of brewers and artists in Oregon through beer labels, the public walk-through exhibition was planned to be open during April and May 2015, but instead closed at the end of July.
With items dating back to the early 1980s, The Art of Beer showed that labels are more than just marketing or advertising. “While the range of art on labels and coasters itself was important,” says Edmunson-Morton, “I also wanted to look at identity, branding, the process of creating art and the simple artistry that goes into … such a small bit of visual real estate.”
Beer labels are a snapshot, she explains: telling customers about the company, the taste or style of beer, the experience you are likely to have. “They are also connecting with consumers as artists, creating something beautiful and evocative,” says Edmunson-Morton. “When you saw the bottles on store shelves or labels on tap handles you were picking up clues about the beer, the brewery, etc. But when you saw those labels enlarged on a wall, they turned into something much more: art.”
However, a sort of meta-exhibition was also at work. Archivists and curators “make choices about what you see, labeling items to categorize them, grouping them with other items, and asking the viewer to consider and examine them in a constructed way,” says Edmunson-Morton. “Advertisers work in the same way by inviting you to draw a quick meaning and conclusions based on what is on the outside, and then asking you to make a decision and interpretation about what’s inside.”
A Community-Based Archive
While of interest to brewing hobbyists, professionals and academics, the archive is also part of the public’s awareness about the history of a vibrant modern industry. “People don't know how interesting and important what they have is, or think the posters they produced three years ago aren't historic,” says Edmunson-Morton. “With an archive like this, three years ago is certainly history!”
OHBA is actively asking the public, brewing industry, and homebrewing community to contribute new materials, such as photographs, news clippings, publications, books, recipes, coasters, taplists, menus, and/or any records for breweries and hop growing operations.
“The way an archive grows is by adding materials, but the way we save a history is by sharing it and telling its story,” says Edmunson-Morton. “I want this to be a community-based archive, which means that we collect materials that tell the story of the cultural and industrial communities, but also the story by the communities. It's not just my story to tell.”
Questions, donations and contributions:
Tiah Edmunson-Morton, OHBA Curator
541-737-7387 / email@example.com
Visit the Archives:
Special Collections and Archives Research Center, Valley Library Fifth Floor, Oregon State University
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